Fish & seafood
Sopa de patarashca (sopa de patarashca)
A fish soup from the Caribbean coast, traditionally wrapped in banana leaves that perfume the flesh. An authentic, hearty dish, cooked in a tomato broth with garlic and coriander.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Season the fillets with salt, pepper and cumin, then wrap them in the banana leaves (or baking paper) and tie the parcel with string.
- Steam the parcels or cook them in a covered pan with a little water, 12 to 15 minutes over medium heat.
- Meanwhile, blend the tomatoes, garlic and onion with a little water. Heat the oil and fry this mixture for 5 minutes.
- Add the water and bring to a gentle simmer, then stir in the chopped coriander and adjust the seasoning.
- Serve the hot broth with a piece of fish unwrapped in each bowl.
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Nicaragua
Nicaragua
Nicaragua
Nicaragua
Nicaragua
Nicaragua
Nicaragua
Nicaragua
Original Ecomely recipe.